Skinnytaste > Recipes > Breakfast and Brunch > Open-Faced Omelet with Avocado and Pico de Gallo

Open-Faced Omelet with Avocado and Pico de Gallo

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Open-Faced Omelet with Avocado and Pico de Gallo – an easy breakfast omelet recipe ready in under 5 minutes! Weight Watchers Smart Points: 3 Calories: 140

I’m pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I’ve been whipping this up all week!

This takes under 5 minutes, and it’s so easy you don’t even half to flip the omelet, it just slides off the pan and onto your plate. Tell me, what would you top your omelet with? I could use some new ideas!

Open-Faced Omelet with Avocado and Pico de Gallo

5 from 3 votes
1
Cals:140
Protein:11
Carbs:4
Fat:9
I'm pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I've been whipping this up all week!
Course: Breakfast, Brunch
Cuisine: American
I'm pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I've been whipping this up all week!
Total: 15 mins
Yield: 1 serving
Serving Size: 1 omelet

Ingredients

  • cooking spray
  • 1 large egg
  • 1 large egg white
  • salt and pepper, to taste
  • 1 ounce 1/4 small haas avocado, sliced
  • 2 tablespoons pico de gallo, store bought or recipe here

Instructions

  • In a small bowl beat the egg and egg white, add salt and pepper.
  • Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour the eggs. Cook until they set, about 2 to 3 minutes then slide onto the plate.
  • Top with avocado and pico de gallo and dig in!

Last Step:

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Nutrition

Serving: 1 omelet, Calories: 140 kcal, Carbohydrates: 4 g, Protein: 11 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 186 mg, Sodium: 130 mg, Fiber: 2 g, Sugar: 1 g

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47 comments on “Open-Faced Omelet with Avocado and Pico de Gallo”

  1. I love omelets with sauteed mushrooms, fresh baby spinach, and fresh thyme. Occasionally I’ll toss some diced red bell peppers in too. Add some good-quality Swiss cheese and it’s even better!

  2. I do something similar many mornings. I put a lid on the pan to set the eggs a bit quicker. I sometimes slide the omelet onto a low-carb tortilla, top is with cheese and other good things in a thin layer, and roll it up.

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  8. I use egg whites only for mine (can’t eat yolks).  I add red peppers, light feta and salsa.  I often have it with a slice of whole wheat avocado toast 

  9. I’ve been sautéing broccoli, onion, napa cabbage, zucchini leave it crispy though, so good so healthy (love tomato and avocado to) on it (my husband puts a bit of sour cream on top)

  10. What ever I have left over goes on my omelet!  Chicken, shred and put a small amount in.  Snow peas, green beans, what ever.  I do the same and usuall add rinsed black beans to omlets and breakfast burritos.  I just figure quickly quantities and Smart points and move forward!  Great way to incorporate shrimp, seared Tuna, etc.  it doesn’t take much to figure the Smart Points.  I’ve started a list on the fridge for Tbs of left overs and if everything comes up to 0 I add a couple Smart points just to be safe!  I figure a cup of a combination that individually is 0 had to be a couple points anyway.  It helps keep me honest and moving forward.   And we add Peperoncini (17 slices is 0) so we like the zip and flavor it adds!

  11. My son and I made this for dinner tonight…Awesome….and very easy. Made extra so there are leftovers for tomorrow….YIPPY……

  12. I bought ingredients to make your mushroom and shallot frittata, but we slept in late Saturday morning so I modified it into an omelet, so we could have breakfast a little sooner. Mine usually end up open face because I just don't have omelet making skills 🙂

  13. Turkey bacon (I like Applegate farms), red pepper and onion.
    Also ham and cheese, but if I add cheese, I only have egg whites or egg beaters.
    Also Tomato and avocado. YUMMM!

  14. I love putting a little taco meat in it with some reduced fat cheese and a little sour cream and salsa on top.

    I also like ham, mushroom and swiss.

    1. Top the avacado w/a 1/4c of black beans mixed w/ the pico for a really meaty flavor taste & an extra protein boost… *yum~o~licous*

  15. Little bit of ham. I need more protein to fill up with. But this is a very good idea will make this for lunch too

  16. I love vegetables in omelettes but no cheese. I use whatever I have on hand but my favorites are fresh spinach, chopped broccoli, or mushrooms.

  17. Looks great! Im currently obsessed with omelettes as well. How did you arrive at the 3 smart points? I calculate 2 for avocado and 2 for the egg?

    1. Avocado is only 1 SP for 1 ounce, the egg is two and only one egg white is 0, I'm sure Gina put it in the recipe builder to come up with the SP. I always weigh out my avocado, and 1 ounce is a pretty good amount! : )

    2. According to WW site, 1 oz of Hass avocado is 2 SP and 1 oz of avocado is 1 SP. Don't know why it is different.

  18. Hi Gina!

    This looks great – my favorite omelets are made with mushrooms, bell peppers, and swiss cheese. I top all of mine with salsa as well 🙂

  19. This sounds yummy! I always wonder this and never ask so I'll ask you – I've always been told to not use cooking spray on non-stick surfaces – it leaves a gummy that does not come off. I've tried it on cookie sheets with exactly that result. Have you had this problem?

    1. I do not have this problem at all with non-stick fry pans. I think it's because you use most of the surface of the pan, while a cookie sheet has lots of unused area that the spray just bakes on.

  20. I really like that this is a "small" omelet. Some of my favorites:
    1. Bacon, avocado and salsa
    2. Spinach, tomatoes, mushrooms and feta
    3. Potatoes, bacon and cheddar
    4. Spinach, mushrooms, Gruyere or Swiss
    5. Ham, onion, bell pepper and cheddar (Denver omelet)
    6. Sautéed red bell pepper, onion and potato

  21. I love topping mine with frozen spinach, cooked, squeezed dry, mushrooms and feta. Maybe sprinkle a little oregano

  22. I love asparagus, I make extra for dinner to have in my omelette the next morning. I top it with what ever cheese I have on hand, it's all good, sometimes some bacon bits or ham.